Ingredients
– 4 Tablespoons Butter
– ½ cup + 2 Tablespoons Flour
– 2 cups Chicken Broth
– 1 chicken bouillon cube or 1 teaspoon chicken bouillon paste (optional)
– 1 cup milk, preferably whole
– 1/3 teaspoon celery salt
– 1/3 teaspoon onion powder
– 1/3 teaspoon garlic powder
– 1/3 teaspoon salt
– 1/3 teaspoon pepper
Instructions
1-Melt butter: Melt butter in a saucepan over medium heat until fully melted and foaming.
2-Gradually sprinkle in the flour: Gradually sprinkle in the flour and whisk continuously for 3-5 minutes until it resembles wet sand. Remove from heat.
3-Add about 1/3 of the chicken broth: Add about 1/3 of the chicken broth and whisk well. Repeat until all broth is gradually incorporated.
4-Temper the milk: Temper the milk by microwaving it for 45 seconds, then slowly add it to the saucepan while whisking constantly.
5-Add all seasonings: Add all seasonings (celery salt, onion powder, garlic powder, salt, pepper) and return the saucepan to medium-high heat.
6-Whisk continuously: Whisk continuously until the soup thickens.
7-Remove from heat: Remove from heat immediately once thickened (it will continue to thicken as it cools). For an ultra-smooth texture, strain the mixture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 For reduced sodium, use unsalted butter and low-sodium chicken broth
🥫 Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 4 months
✨ Adding the optional chicken bouillon enhances the chicken flavor, especially with store-bought broth
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 434
- Sugar: 6
- Sodium: 2008
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 9
- Cholesterol: 72